NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork shoulder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.5 tsp Dried oregano

1 clove Garlic

1 tbsp Fresh orange juice

1 tbsp Lime juice

1 small Corn tortilla Corn tortillas

1 tbsp Red onion

1 tbsp Fresh cilantro

0.25 cup Nonfat Greek yogurt

1 tsp Lime juice

PREPARATION

• 1

  Trim excess fat from the pork shoulder and cut into large chunks.

• 2

  Season the pork chunks evenly with sea salt, black pepper, ground cumin, and dried oregano.

• 3

  Place the seasoned pork in a slow cooker and add the minced garlic, orange juice, and 1 tablespoon of lime juice.

• 4

  Cover and cook on low for 7-8 hours or on high for 4 hours until the meat is tender enough to shred easily with a fork.

• 5

  Remove the pork from the slow cooker, shred with two forks, and spread the meat onto a baking sheet.

• 6

  Broil the shredded pork in the oven for 3-5 minutes until the edges become golden and crispy.

• 7

  While the pork broils, whisk together the Greek yogurt and 1 teaspoon of lime juice in a small bowl to create the crema.

• 8

  Warm the corn tortillas in a dry skillet over medium heat until they are soft and slightly charred.

• 9

  Assemble the tacos by dividing the crispy carnitas between the two tortillas.

• 10

  Garnish with diced red onion, fresh cilantro, and a drizzle of the lime-yogurt crema before serving.